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blisters on bread

blisters on bread

Does anyone know exactly what are the small blisters that surround our long fermented sourdough breads are. I normally take it to mean a positive thing as most wholemeal products need this to get rid of phytic acid.

Here's how those blisters were explained to me: when bread is retarded or otherwise fermented for a long time, the gluten starts to degrade. These little breakdowns in the gluten cause "micro-chimneys" to form, which, during baking, carry gas up to the crust causing the blisters to form.

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